Tuesday, January 14, 2014

Espresso Ice Cream



For years I begged for an ice cream maker: "We'll save so much money on ice cream!" ... "We'll get to eat more of a variety of ice creams!" ... "It'll be fun!!" Before I realised, I am no longer a child. I have my own bank account. I have my own PayPal account. I have my own eBay account. I can buy my own ice cream maker! And so I did just that. Merry Christmas and a happy New Year Matilda, may you have a good time and try not to gorge yourself on too much ice cream.

Blue Ribbon is our 'cheap' ice cream brand of choice and when I was little, they made an absolutely delicious coffee flavour. Maybe people weren't buying it (oh don't worry, we were) or maybe the powers that be just decided that they didn't like coffee, but one day Blue Ribbon's coffee ice cream just did not appear  on the supermarket shelves. So after a test run of the ice cream machine with some peach froyo, it seemed fitting that I break in the machine with my family's favourite ice cream from my childhood. 

Usually food tastes better in your memories than when you eat it again after a long time, but with this ice cream it was not so. Good luck trying to stop at one or two scoops... 




Espresso Ice Cream (from Brown Eyed Baker)
Makes approximately 1L 

Ingredients


1½ cups whole milk
¾ cup granulated sugar
1½ cups whole bold-roast coffee beans
Pinch of salt
1½ cups heavy cream
5 large egg yolks
¼ teaspoon vanilla extract
¼ tsp finely ground espresso

Directions


1. Warm the milk, sugar, whole coffee beans, salt, and ½ cup of the cream in a medium saucepan. Once the mixture is warm, cover, remove from the heat, and let sit  at room temperature for 1 hour.

2. Rewarm the coffee-infused milk mixture. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm coffee mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (apparently it should register 76°C on an instant-read thermometer but I don't have one of those so I just winged it). Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible, then discard the beans. Mix in the vanilla and the finely ground espresso and stir until cool over an ice bath.


4. Chill the mixture thoroughly in the refrigerator, then freeze it in an ice cream maker according to the manufacturer's instructions.

5. Try not to eat in one sitting. 

- Matilda

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